Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 30 minutes
Special options: Gluten free, Low cholesterol, Low fat
Course: Entree, Lunch, Main
Favourite flavours: Beef, Salad

thai beef

From the August 2006 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

2 sirloin steaks, fat removed
1 tablespoon extra virgin olive oil
½ cup (125ml) freshly squeezed
lime juice
¼ cup (60ml) fish sauce
¼ cup brown sugar
2 large cloves garlic, finely chopped
½ teaspoon chilli flakes
16 large lettuce leaves, such as cos
2 carrots, cut into matchsticks
16 fresh mint sprigs
16 fresh coriander sprigs

METHOD

Brush the steaks on both sides with oil, and season with salt and pepper. Heat a cast-iron frying pan over high heat. Add the steaks and sear on both sides, which should take about 4 minutes. Set aside to cool to room temperature, then cut each steak into 1cm slices.

Combine the lime juice, fish sauce, sugar, garlic and chilli flakes in a bowl, and whisk until sugar has dissolved. Pour off half of the sauce into a small bowl, and add the steak slices to the remaining sauce in the bowl. Season with salt.

Arrange beef, lettuce, carrots, mint and coriander on a platter and let people help themselves to make rolls. Serve with the remaining sauce on the side.